How to Grill Vegetables

For a fancy finish, spread this delectable butter on your vegetable as it grills.

• 1/4 cup butter
• 2 tablespoons ground macadamia nuts or almonds
• 2 tablespoons walnut, almond, or olive oil
• 1 tablespoon snipped fresh cilantro or parsley
• 2 pounds fresh vegetables, such as asparagus, baby carrots, fennel, sweet peppers, crookneck squash, leeks, eggplant, tiny new potatoes, and/or zucchini

In a small saucepan combine butter, nuts, oil, and cilantro or parsley. Cook, uncovered, over medium heat for 5 to 6 minutes or till nuts are toasted, stirring occasionally.

Prepare and grill vegetables according to the directions, brushing occasionally with nut butter. Sprinkle with salt and pepper. Makes 8 side-dish servings.

Nutrition facts per serving: 126 cal., 11 g fat, 15 mg. chol., 131 mg sodium, 7 g carbo., 1 g fiber, 2 g pro. Daily Values: 10% vit. A, 17% vit. C.